Cantonese people can eat soup for a while, without any seasoning except salt. Stewed soup tastes delicious and original, which requires not only the proper matching of ingredients, but also the container used to cook the soup and the temperature of the stew. I learned how to stew pigeon soup from a Guangdong chef, and used Chinese herbal medicines such as Radix Astragali, Rhizoma Polygonati Odorati, Cordyceps, and Radix Angelicae Sinensis to match it. Pigeon soup is not only fresh, but also invigorating the spleen, moistening dryness and keeping healthy.

The practice of pigeon soup:

Spare ingredients: squab 1, astragalus root 5g, Polygonatum odoratum 6g, Cordyceps sinensis 6g, Angelica sinensis 6g, ribs 150g, ginger 5g, Lycium barbarum 1g, and red dates 6g;

Production process: step one, clean a pigeon, remove the inedible part, put the pigeon in a pot with cold water, and add some cooking wine to blanch it. After the pot is boiled, take out the pigeons and rinse them with warm water for later use;

Step 2, add water again, put the ribs in cold water, add a little cooking wine, cook for 2 minutes, take out and wash, cut a small piece of ginger into pieces, and prepare the required amounts of Radix Astragali, Rhizoma Polygonati Odorati, Radix Angelicae Sinensis, Cordyceps and Fructus Jujubae respectively;

Step 3: Rinse it with clear water, put it into the casserole with the processed pigeons and ribs, and add enough water at one time to ensure that no extra water is added in the middle. After the big hot pot is boiled, turn to low heat and add the lid;

Step 4, stew slowly, and prepare a handful of medlar, rinse it with clear water for later use. The pigeon soup was stewed for nearly 2 hours. Add medlar at this time;

Step 5, add a little salt to taste, continue to cook for 10 minutes, turn off the fire, and put the stewed pigeon soup in a bowl to eat.

Bian Xiao concluded: It is very suitable for eating meat in cold season. Pigeon meat, pork, mutton, etc. Are all good choices. Especially when stewed into soup, nutrition is more easily absorbed by the human body, and it also strengthens the spleen and nourishes the stomach. Pigeon soup is a dish that my family often cooks. I don't add too much seasoning to pigeon soup, so I choose to use a variety of Chinese herbal medicines to match it. Stewed pigeon soup is delicious and original. I occasionally drink a little to strengthen the spleen and moisten the stomach.

Cooking skills:

1. Pigeons and ribs need to be blanched in advance to remove the bloody smell, so that the stewed soup will taste better. You can add some cooking wine to the boiled water, and the effect will be better. Remember that cook the meat should be cooked with cold water, so as to better force out blood and remove impurities, which is clean, hygienic and delicious.

2. All kinds of Chinese herbal medicines can be washed with clear water in advance to remove the dust on the surface. You can soak them in water in advance, and the soup will be better. Some nutrients of medicinal materials will flow into water after soaking, so it is suggested to use boiled soup soaked in medicinal materials to better preserve nutrition;

3, soup must not be impatient, you need to slowly stew with a small fire, stew for a long time, the nutrition and taste of the soup will be better, don't rush to add salt, and when the soup is stewed, add salt to taste about ten minutes before the pot. The salt is put too early, and the nutrition in the meat is not easy to be released.